VEGAN CREAMY COCONUT MUSHROOM LENTILS (STOVE TOP AND INSTANT POT)

VEGAN CREAMY COCONUT MUSHROOM LENTILS (STOVE TOP AND INSTANT POT)

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This easy delicious Vegan Creamy Coconut Mushrooms Lentils comes packed with flavour and is a perfect recipe for meat-free Mondays or any day of the week for that matter.

PREP TIME15 minutes

COOK TIME1 hour

TOTAL TIME1 hour 15 minutes

INGREDIENTS   

·      0.5oz (14g) of dried porcini mushrooms

·      10.5oz (300g) of fresh mushrooms,​ halved and then quartered

·      1 onion, finely chopped

·      3 cloves of garlic, crushed

·      1 cup (200g) of dried brown lentils (or can use green)

·      3 cups (720ml) of vegetable broth

·      cooking oil spray

·      pinch of dried thyme, oregano and parsley

·      salt and black pepper

·      1/2 cup (120ml)of coconut milk

·      3 big handfuls of fresh spinach, roughly chopped

INSTRUCTIONS

Stove Top:

1.   Add the dried porcini mushrooms to a bowl, add boiling hot water just to cover the mushrooms (you don't need much) and allow to soak for about 10 minutes. Drain, but reserve liquid. Roughly chop the porcini mushrooms and set aside.

2.   Spray a large casserole pot or deep frying pan with cooking oil spray, add the onion and fry for a few mins until translucent.

3.   Add in the garlic, fresh mushrooms and chopped porcini mushrooms, and using some of the stock, keep adding in a little at a time and reduce down on a medium high heat, until the mushroom mix has a lovely deep golden colour (you will use approx 120ml of the stock for this) This process will take a few minutes, but it's worth it.

4.   Add the thyme, oregano and parsley, lentils and remaining stock, plus reserved liquid from porcini mushrooms, bring to a boil, then reduce heat and simmer for about 40-45 minutes, lentils should be tender.

5.   Add in the coconut milk and spinach and stir until the spinach is wilted down into the lentils and the dish is creamy.

6.   Season as needed with salt and black pepper.

7.   Serve and enjoy!!

Instant Pot:

1.   Add the dried porcini mushrooms to a bowl, add boiling hot water just to cover the mushrooms (you don't need much) and allow to soak for about 10 minutes. Drain, but reserve liquid. Roughly chop the porcini mushrooms and set aside.

2.   Set instant pot to saute (high) mode, spray with cooking oil spray and once Instant Pot displays hot, add in the onion and fry for a few minutes until translucent.

3.   Add in the garlic, fresh mushrooms and chopped porcini mushrooms, and using some of the stock, keep adding in a little at a time and reduce down until the mushroom mix has a lovely deep golden colour (you will use approx 120ml of the stock for this) This process will take a few minutes, but it's worth it.

4.   Add the thyme, oregano and parsley, lentils and remaining stock, plus reserved liquid from porcini mushrooms, add the lid and set instant pot to manual mode (high pressure) for 12 minutes. Ensure you close valve if it doesn't do it automatically like on some models.

5.   Once it finishes cooking time, do a quick release of the pressure.

6.   Set back to saute mode and add in the coconut milk and spinach, stirring until the spinach is wilted down and the lentils are creamy.

7.   Season as needed with salt and black pepper.

8.   Serve and enjoy!!

Source http://www.slimmingeats.com

                                          

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